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Department of Food Science and Human Nutrition
457 Bevier Hall
905 South Goodwin Avenue
University of Illinois
Urbana, IL 61801
E-mail: sdonovan{at}uiuc.edu
The first edition of this book was published in 1999 and quickly became a popular and highly respected text for advanced undergraduate and graduate students in the nutrition field, medical students, physicians, and nutrition professionals. The second edition contains 41 chapters divided into 7 units. Over 50 experts in the discipline are contributors to the second edition, and 65% of the chapters were written by the same authors as the first edition, providing considerable continuity between the two. Individually, each chapter provides a concise and current review of a topic, and exceptional editing has produced a textbook that is well integrated and ideal for classroom teaching.
The first unit ("Nutrients: Essential and Nonessential") is new to this edition and contains 2 new chapters (chapter 1: "History and definitions of nutrients"; and chapter 2: "Nonessential food components with health benefits"). The third chapter in unit 1 ("Guidelines for food and nutrient intake") was the final chapter of the first edition. Chapters 1 and 3 set the foundation for subsequent chapters in the text by featuring early discoveries in the field of nutrition and describing the basis and process for establishing dietary recommendations. In chapter 2, the concept of dietary bioactive components, or nonessential food components that may provide health benefits, is introduced, and the chemistry and biochemistry, dietary exposure, efficacy, and mechanisms of disease prevention and the potential adverse effects of 9 groups of bioactive components are reviewed.
The remaining 6 units ("Structure and Properties of Macronutrients," "Digestion and Absorption of Macronutrients," "Metabolism of Macronutrients," "Energy," "Vitamins," and "Minerals and Water") provide comprehensive coverage of the classic nutrients. Regulation of fuel utilization in response to food intake and exercise, cellular and whole-animal energetics, and the control and dysregulation of energy balance are covered in exceptional depth. The concept of "pre- and probiotics" is briefly presented in the chapter on dietary bioactive components, but it would be valuable to include this topic in the fiber chapter as well, perhaps within a "Feature Box." Water-soluble vitamins are clustered in a manner that facilitates an understanding of their role in macronutrient metabolism, and minerals are grouped in terms of physiologic functions and regulation. The unit on "Nutrition, Diet and Health" has been removed from the second edition, including the chapters on "Diet and oral disease" and "Detoxification and protective functions of nutrients." The other chapters that were included in the "Nutrition, Diet and Health" unit of the first edition of the book have been integrated into other units in the current edition.
Each chapter includes numerous tables, figures, and illustrations that facilitate the reader's understanding and integration of key concepts. In addition, "Feature Boxes," such as the ones entitled "Nutrition Insights," "Life Cycle Considerations," and "Clinical Correlations," translate basic science to normal and clinical nutrition and the "Thinking Critically" questions should be useful for instructors. Access to a website containing nearly 400 illustrations from the text and a test bank of 850 multiple-choice questions is also available to instructors.
In conclusion, the second edition of Biochemical, Physiologic & Molecular Aspects of Human Nutrition is an up-to-date, comprehensive text that covers the biological bases of human nutrition at the molecular, cellular, tissue, and whole-body levels. This text continues to set the standard as an integrative nutrition text and is highly recommended for students in the nutrition field, medical professionals, and dietetic practitioners.